Green Tomatoes

It's that time of the year when MO pulls out the plants in the garden. It always makes me a little sad - the last sign that summer is really truly over - but that's ok I guess because it is December, after all. Ah, the glories of living in California...

So, this year we happen to have tons and tons of green tomatoes and MO gave me the task of taking care of them, so...

First, I fried them. I've had fried green tomatoes at restaurants a few times, sometimes deep fried, sometimes with a thick cornmeal-type crust, but I think the way Dad made them when I was a kid is still the best.

Fried Green Tomatoes
- Green tomatoes
- 1/2 cup milk
- 1/2 cup flour
- salt & pepper to taste
Slice tomatoes about 1/4" to 1/2" thick. Pour a small amount of milk into a shallow bowl. In another bowl, put a 1/2 cup of flour, seasoned with salt and pepper. Dip each tomato slice into milk first, then dredge in flour. Shake excess flour off of tomato slices. Cover the bottom of a large frying pan with a thin layer of vegetable oil and heat on medium-high heat. Add tomatoes and fry until browned on each side. Serve asrm as a side dish with breakfast, luch or dinner...or just as a snack. Yum.

And then, I pickled them. I love pickles (more about pickles to come), and these are some of the yummiest I can remember.